Pastry Cream
| Makes: ½ litre or ¼ litre | Course: Dessert | Machine: Cooking machine | Total time (min.): 30 plus chilling |
Our pastry cream recipe can be used in conjunction with profiteroles but could also be used to fill eclairs.
Ingredients
½ litre /¼ litre
- 125g / 60g sugar
- 45g / 20g cornflour
- 130g / 65g egg yolks
- 2 / 1 vanilla pod
- 500ml / 250ml double cream
- 500ml / 250ml full cream milk
Tools
- Cooking Chef
- Flexi Beater
- Colander and Sieve - AT930A
Method
- Attach the Flexi Beater. Add the sugar, cornflour and egg yolks to the bowl and beat at speed 4 until the mixture is light and pale. Split the vanilla pods with a knife and scrape out the seeds, then add them to the bowl with the cream and milk.
- Set the temperature to 120ºC and the speed to stirring 1. Bring to the boil, then reduce the temperature to a simmer and set the timer for 10 minutes. Pass the sauce through the Colander & Sieve into a clean bowl. Top with silicone paper and place into the fridge immediately to chill. Temp 120ºC, Stirring Time : 10 minutes